1 2/3 cups bread flour
1 1/4 tsp salt
1 tsp rapid rise yeast
3/4 cup very warm water (104℉)
1 1/2 tbsp OLEA's Medium Extra virgin olive oil
4 tbsp OLEA's Medium Extra virgin olive oil
1/4 tsp sea salt flakes (Note 4)
ROSEMARY SHALLOT TOPPING
1 large or two medium shallots, finely sliced
1/2 cup OLEA's Medium Extra virgin olive oil, divided
2 1/2 tsp rosemary leaves (fresh)
1 tsp coarse sea salt
Proof the yeast in the warm water until hydrated and slightly bubbly.
Gradually add in the flour, 1 ½ tablespoons of olive oil and salt. Then knead for 5 minutes using the dough attachment or a stand mixer or by hand.
Place the dough ball in a greased mixing bowl, and cover with a damp towel. Let the dough rest in a warm location for approximately an hour or until doubled in size.
Generously grease a 13”x9” baking or sheet pan generously 4 tablespoons of olive oil. Place the dough into the pan and gently stretch and push it until that the dough is about 1/2- to 1 inch thick, and it covers the bottom of the pan. It will be swimming in olive oil – yaaaaassss!
Cover and let the dough continue to rise for another hour.
Heat oven to 400°F. Use your fingers to make deep indentations all over in the dough. Toss the shallots with approximately ¼ olive oil. Sprinkle the shallot rings evenly over the dough. Add the remaining olive oil over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake. Bake for 20-25 minutes, or until the dough is golden and cooked through.
Remove from the oven, cool in the pan for 5 minutes and then place on a rack and drizzle with even more olive oil.